Method

To make the vegan omelette batter, mix together the chickpea flour, mixed spices and nutritional yeast. Season and gradually whisk in the water a little at a time until there are no lumps. The batter should look thinner than pancake mixture.

Set aside and let rest for 10–15 minutes.

Preheat a pan on medium heat with a drizzle of olive oil, then cook the sliced onions for 3–4 minutes, until they turn translucent.

Add the mushrooms and a splash of sake and season with salt and pepper. After the alcohol has evaporated, put a lid on and cook for another 3–5 minutes. Turn off the heat.

Add the cooked mushroom mixture to the omelette batter.

Preheat another pan with a drizzle of oil on medium heat, spoon in the batter and spread it out evenly. Cook for 2–3 minutes with the lid on before flipping and cooking the other side. Cook for another minute or two with the lid on and turn off the heat.

Transfer the omelette to a plate and garnish with the rest of the ingredients. The teriyaki sauce adds an extra umami kick to the omelette.